Don't Fear The Fish
"The only real stumbling block is a fear of failure. In cooking, you've got to have a 'what the hell' attitude." - Julia Child
Fear is a funny thing, isn't it?
The amount of times I've avoided doing things just because I was scared. Omph.
Because as soon as I do the thing, I wonder why was I so worried about it.
If I've learned anything, it's that it's doing the thing and feeling uncomfortable for a hot minute, I always come out better for it no matter what happens.
In cooking, in life, it's the same. Try the thing even when it's uncomfortable because you have no idea how good it can be on the other side.
What would you try if you knew it couldn't go wrong?
What’s Cooking This Week: Fisherman's Pie
If you've got a fear of cooking fish at home, this is the place to start! Cooking the fish in a creamy sauce will always help to keep the fish from overcooking and drying out. And don't be afraid to get creative and mix up the kind of fish you use. Salmon, mahi-mahi, artic char, tuna - what's your favourite? Go for it!
Fisherman's Pie
Ingredients:
2 slices bacon, chopped
1 leek, sliced
2 small stalks celery, sliced
2 tablespoons flour
1/2 medium butternut squash, peeled & deseeded, cut into chunks
1/4 cup dry white wine
2 cups chicken or vegetable stock
1 bay leaf
1 tablespoon preserved lemon, chopped (you can substitute lemon zest)
13-14 oz halibut filet, skin off, cut into 2 inch chunks
1/2 cup frozen peas
1/4 cup fresh parsley, chopped
1/2 cup cream
1 package frozen puff pastry, thawed
2 tablespoons butter, melted
Directions:
In a large skillet, cook the bacon over medium heat until browned. With a slotted spoon, remove the bacon, reserving the fat in the pan.
Add the leek and celery. Cook until slightly softened, about 3-4 minutes. Season with salt and pepper. Add the squash and cook another 4 minutes. Stir in the flour and cook until the flour has completely combine with the veggies.
Add the wine and stir, breaking any browned bits on the bottom of the pan. Add the chicken stock, bay leaf and lemon. Season with salt and pepper. Bring to a boil then turn the heat down to low and cook covered until the mixture thickens, about 20 minutes, stirring occasionally.
When the mixture has thickened, add the halibut, cream, and parsley, stir until combined. Season with salt and pepper and remove from the heat.Transfer mixture to an 8 inch baking dish or pie plate.
Place the puff pastry over the dish, covering the fish mixture, making sure to have a bit of pastry hanging over the dish as it will shrink a little when baking. Brush with melted butter and place in the oven.
Bake for 25-30 minutes or until the pastry is browned and puffy. Remove from the oven and let stand for 5 minutes before serving.
Download the recipe HERE
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Happy Cooking :)
love,
Krista